Italian Chicken Saltimbocca: Quick Gourmet Meal at Home Recipe
Italian Chicken Saltimbocca is a quick and elegant gourmet meal featuring tender chicken breasts wrapped with savory prosciutto and fresh sage leaves. Pan-seared to a golden crisp and finished in a flavorful white wine and chicken broth sauce, this classic Italian dish offers a perfect balance of rich flavors and simple preparation, ideal for a delightful home-cooked dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken and Wrapping
- 4 pieces boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 fresh sage leaves
Coating and Cooking
- 1/2 cup all-purpose flour (substitute with gluten-free blend if needed)
- 2 tablespoons olive oil (or vegetable oil/butter)
- 2 tablespoons unsalted butter (adjust if using salted butter)
Sauce
- 1 cup chicken broth (homemade or store-bought)
- 1/4 cup white wine (optional, can substitute with lemon juice)
Seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Chicken: Start by flattening chicken breasts between plastic wrap with a meat mallet until they are about ½ inch thick to ensure even cooking.
- Season: Generously sprinkle both sides of the flattened chicken breasts with salt and pepper to enhance flavor.
- Wrap: Place two slices of prosciutto and one fresh sage leaf on each chicken breast, wrapping them together to create a flavorful bundle.
- Dredge: Lightly coat each wrapped chicken breast in flour, shaking off any excess to prevent clumping during cooking.
- Heat Pan: In a large skillet, heat olive oil and 2 tablespoons of unsalted butter over medium-high heat until shimmering, approximately 2 minutes.
- Cook Chicken Proscuitto Side Down: Add the chicken bundles prosciutto side down to the hot pan. Cook for 4-5 minutes, until the prosciutto turns golden brown and crispy.
- Flip and Cook: Carefully turn the chicken over, add the remaining butter, and cook for another 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Liquids: Remove the chicken from the pan and pour in the chicken broth and white wine. Use a spatula to scrape and loosen the browned bits from the pan to create a flavorful sauce.
- Reduce Sauce: Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly, intensifying the rich flavor.
- Serve: Return the chicken to the pan to soak in the sauce briefly, then transfer to plates for serving, ensuring each piece is coated with the delicious sauce.
Notes
- Use a meat mallet or rolling pin to flatten chicken breasts evenly for consistent cooking.
- If you prefer a non-alcoholic version, substitute white wine with an equal amount of lemon juice or additional chicken broth.
- To keep the prosciutto crispy, make sure the pan is properly heated before adding the chicken.
- Adjust seasoning to taste, especially if using salted butter to avoid over-salting.
- Internal temperature of 165°F is critical to ensure safe poultry consumption.
Keywords: Italian chicken saltimbocca, chicken with prosciutto and sage, quick Italian dinner, stovetop chicken recipe, gourmet chicken breast
